Crispy Sushi Spring Rolls with Sticky Ginger Tempeh (Edit recipe)

Ingredients

Sticky Ginger Tempeh

• 1.5 Tbsp Extra Virgin Olive Oil
• 175 grams Tempeh
• 3 Tbsp Wheat-Free Tamari
• 1 Tbsp Lime Juice
• 1.5 Tbsp Coconut Sugar
• 1 tsp Ginger Juice
• 1 clove Garlic
• 1 pinch Sea Salt

Sushi spring rolls

• 6 - 8 pieces brown rice paper sheets
• 1 - 2 pieces Sushi Nori (full sheet), cut into squares
• 1 - 1.5 cups sushi rice, cooked
• 1 whole Carrots, finely sliced
• 0.5 whole Cucumber, finely sliced
• 2 pieces spring onions, finely sliced
• 4 - 6 Tbsp Sesame Seeds, for coating

For frying

• 1 - 2 Tbsp Extra Virgin Olive Oil
• 1 tsp Sesame Oil

Ginger tamari dipping sauce

• 2 Tbsp Wheat-Free Tamari
• 1 Tbsp Lime Juice
• 1 Tbsp Maple Syrup - Under the Bark Syrup Co.
• 1 tsp Ginger Juice
• 1 clove Garlic, minced
• 1 tsp Toasted Sesame Oil
• 1 - 2 Tbsp warm water